Zero-lactose and low-lactose formula and process of sports protein beverage

Abstract

The invention discloses a zero-lactose and low-lactose formula and process for a sports protein beverage, and relates to the technical field of sports beverages, and the process comprises the following steps: S1, processing raw materials: soaking peanuts and walnuts, rinsing, grinding into thick liquid, finely grinding, rinsing apples, juicing, filtering, and mixing and processing the obtained product; s2, heating and mixing: processing the dried peanuts and walnut kernels into paste by a grinding machine to form peanuts and walnuts with fine and smooth taste, and putting water, the peanut and walnut kernel paste, whey protein isolate, an amino acid taste agent and neutral protease into a stirring tank for mixing and processing; s3, performing sterilization; and S4, filling a finished product. The raw materials of peanuts and walnut kernels are completely peeled, so that the volatile flavor of the raw materials is fully improved, the sweetness is increased, the bitter taste is removed, nutritional ingredients are easier to absorb, the nutrition is rich, the quality guarantee period is long, the taste is good, and the peanut and walnut kernel instant noodles are more suitable for public taste and convenient to popularize.

Description

Technical Field

[0001] The present invention relates to the technical field of sports drinks, and in particular to a sports protein drink with zero lactose or low lactose formula and process. Background Art

[0002] With the improvement of people's living standards, growing awareness of health, and a deepening understanding of health, exercise and fitness are becoming a growing trend. Most exercise involves moderate intensity, but post-exercise fatigue can affect people's enthusiasm and reduce their performance. Therefore, the market for sports nutrition products targeting exercise fatigue is expected to grow. Protein is a key component of muscles and organs. During exercise, branched-chain amino acids (BCAAs) in muscles are used as energy substrates. Therefore, supplementing with BCAA-rich proteins, or directly supplementing with purified BCAAs, is crucial for maintaining muscle health and strength. Muscle growth requires a large amount of raw materials—amino acids. These amino acids are sourced from the protein in our daily diet. Therefore, consuming protein-rich proteins, especially those rich in BCAAs, is crucial for enhancing muscle strength and maintaining muscle health. Currently, to reduce protein loss during endurance exercise, sports protein drinks are often used for quick replenishment. Sports protein drinks are made from plant nuts, fruit pulp, and soy, processed and blended, and then sterilized or aseptically packaged to create a milky beverage.

[0003] Existing sports drinks are mainly for replenishing energy, vitamins, water and electrolytes. They have problems such as excessive sugar content and single nutritional ingredients, and cannot meet consumers' balanced nutritional needs before, during and after exercise.

[0004] In order to solve the problems existing in the prior art, the present application provides a sports protein beverage with zero lactose or low lactose formula and process. Summary of the Invention

[0005] The purpose of the present invention is to provide a sports protein beverage with zero lactose or low lactose formula and process to solve the problems raised in the above background technology such as excessive sugar content and single nutritional ingredients, which cannot meet consumers' balanced nutritional needs before, during and after exercise.

[0006] In order to solve the above technical problems, the technical solution adopted by the present invention is: A sports protein drink with zero lactose or low lactose content, including isolated whey protein, peanuts, walnuts, honey, neutral protease, oligofructose, maltose, apple juice, sucrose, amino acid mouthfeel agent, sodium chloride, potassium chloride, and drinking water. Each 100ml of the sports protein drink contains: 5g isolated whey protein, 5g peanuts, 5g walnuts, 10g honey, 0.4-0.6ml neutral protease, 3ml oligofructose, 3ml maltose, 8-10ml apple juice, 0.05g amino acid mouthfeel agent, 2-5ml sucrose, 25mg sodium chloride, 20mg potassium chloride, and drinking water to make up to 100ml.

[0007] A process for producing a sports protein beverage with zero lactose or low lactose, comprising the following: S1. Raw material processing: soak, rinse, grind, and finely grind peanuts and walnuts; rinse, juice, and filter apples; and mix the resulting products. Select fresh, ripe, and intact apples, wash them, peel, core, and cut them into pieces. S2. Heating and mixing: The grinder processes the dried peanuts and walnut kernels into a paste-like state, and forms peanuts and walnuts with a delicate taste. Water, peanut and walnut nut paste, isolated whey protein, amino acid mouthfeel agent, and neutral protease are placed in a mixing tank for mixing and processing to obtain a delicate peanut and walnut nut paste mixture; S3. Sterilization: After homogenization, the slurry is heated and mixed and sterilized in a sterilization tank at a temperature of 140° C. After sterilization, the slurry is stirred to obtain a sports protein drink; S4. Finished product filling: The pH value of the beverage is tested before filling. If the test is qualified, it is filled with an automatic filling unit to obtain the finished sports protein beverage. The finished sports protein beverage is sterilized, cooled, and then coded and put into storage.

[0008] A further improvement of the technical solution of the present invention is that the cut apple pieces are pulped with water in a juicer, the pulp water is filtered to obtain clarified apple juice containing a small amount of pulp, and the apple juice is refrigerated away from light for later use.

[0009] A further improvement of the technical solution of the present invention is that: peanuts and walnut kernels are soaked in water, water first penetrates into the peanuts and walnut kernels, so that the volume of the peanuts and walnut kernels is increased, which facilitates the entry of water during boiling, thereby shortening the boiling time and reducing energy consumption; after soaking, the peanuts and walnut kernels are heated and boiled at a boiling temperature of 96-98° C., and the heating is stopped after boiling for 25 minutes; the boiled peanuts and walnut kernels are rinsed with clean water, and the peanuts and walnut kernels are completely peeled by rinsing with a high-pressure water gun to obtain peanuts and walnut kernels with complete grain shape and bright white color; and the rinsed and peeled peanuts and walnut kernels are roasted to enhance the aroma, and the roasting temperature is 135° C. and the roasting time is 45 minutes.

[0010] A further improvement of the technical solution of the present invention is that: after peanuts and walnut kernels are mixed with a certain amount of water, they are first polished with a grinding wheel to form a milky white slurry, a centrifuge is used to remove peanut and walnut residues, and the water used for mixing is pure water, which is softened to remove metal ions such as calcium and magnesium in the water that are easy to denature proteins, and the water is mixed and stirred evenly in a material tank according to the formula.

[0011] A further improvement of the technical solution of the present invention is that: S2, the mixed peanut and walnut nut paste is homogenized under 30 MPa, filtered with gauze after homogenization, purified water is added to the filtered peanut and walnut nut paste, and after adding water, it is heated to 75°C, sucrose and honey are added and stirred evenly.

[0012] The further improvement of the technical solution of the present invention is that: S3, the sterilization treatment time is 30s, the ultra-high temperature instantaneous sterilization temperature is 140°C, and the semi-finished beverage solution is homogenized twice under the condition of 25MPa.

[0013] A further improvement to the technical solution of the present invention is that: S4, after the product leaves the production line, it is stored in a constant temperature warehouse for 6 days to detect unqualified products. The product is inspected again after leaving the constant temperature warehouse. After passing the inspection, a constant volume tank is used to pre-fill to the standard liquid level during coding and filling. The pH value of the beverage liquid tested must be maintained at 7.0-7.1.

[0014] Due to the adoption of the above technical solution, the present invention has the following technical advancements compared to the prior art: The present invention provides a sports protein beverage with zero lactose and low lactose formula and process. The formula comprises the following steps: rinsing boiled peanuts and walnut kernels with clean water, and completely peeling the peanuts and walnut kernels with a high-pressure water gun to obtain peanuts and walnut kernels with complete grain shape and bright white color. Under the action of a high-pressure water gun, gaps are formed between the peanuts and walnut kernels and their peels to facilitate peeling in subsequent processes, and help to fully enhance the volatile flavor of the raw materials, increase sweetness, remove bitterness, make nutrients more easily absorbed, and provide rich nutrition, a long shelf life, and a good taste.

[0015] The present invention provides a formula and process for a lactose-free or low-lactose sports protein beverage. By adding a neutral plant protein beverage stabilizer, white sugar, pectinase, neutral protease, oligofructose, and maltose, the neutral plant protein beverage has a good taste and is safe and stable. Walnuts are rich in unsaturated fatty acids, protein, trace elements such as calcium, magnesium, iron, and phosphorus, and B vitamins. Peanuts have the functions of strengthening the spleen and stomach, moistening the lungs and resolving phlegm, and nourishing yin and regulating qi, showing a certain therapeutic effect on symptoms such as malnutrition and coughs. Peanuts have a hemostatic effect, can enhance memory, have anti-aging effects, and moisturize the skin. The unsaturated fatty acids in peanuts have a cholesterol-lowering effect, helping to prevent and treat arteriosclerosis, hypertension, and coronary heart disease. The pantothenic acid and niacin in peanuts can increase blood sugar levels and improve blood circulation. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a schematic diagram of the process structure of the sports protein beverage zero lactose and low lactose process of the present invention; Figure 2 It is a schematic diagram of the process structure of raw material processing of the present invention. DETAILED DESCRIPTION

[0017] The present invention is described in further detail below in conjunction with the embodiments: The present invention provides a lactose-free or low-lactose formula for a sports protein beverage, comprising whey protein isolate, peanuts, walnuts, honey, neutral protease, oligofructose, maltose, apple juice, sucrose, an amino acid mouthfeel agent, sodium chloride, potassium chloride, and drinking water. Each 100 ml of the sports protein beverage contains: 5 g of whey protein isolate, 5 g of peanuts, 5 g of walnuts, 10 g of honey, 0.4-0.6 ml of neutral protease, 3 ml of oligofructose, 3 ml of maltose, 8-10 ml of apple juice, 0.05 g of an amino acid mouthfeel agent, 2-5 ml of sucrose, 25 mg of sodium chloride, 20 mg of potassium chloride, and drinking water to make up to 100 ml. The addition of a neutral plant protein beverage stabilizer, white sugar, pectinase, neutral protease, oligofructose, and maltose ensures this neutral plant protein beverage has a pleasant taste, is safe, and stable. Walnuts are rich in unsaturated fatty acids, protein, trace elements such as calcium, magnesium, iron, and phosphorus, and B vitamins. Peanuts strengthen the spleen and stomach, moisten the lungs and resolve phlegm, and nourish yin and regulate qi, offering therapeutic benefits for malnutrition and coughs. Peanuts also have hemostatic properties, enhance memory, have anti-aging properties, and moisturize the skin. The unsaturated fatty acids in peanuts lower cholesterol, helping to prevent and treat arteriosclerosis, hypertension, and coronary heart disease. The pantothenic acid and niacin in peanuts can increase blood sugar levels and improve blood circulation.

[0018] like Figure 1-2 As shown, the present invention provides a sports protein beverage with zero lactose and low lactose process, including the following contents: S1. Raw material processing: soak, rinse, grind and finely grind peanuts and walnuts; rinse, juice and filter apples; mix and process the obtained products; select fresh, ripe and intact apples, wash, peel and core them and cut them into pieces; add water to the cut apple pieces in a juicer to make pulp; filter the pulp to obtain clarified apple juice, which contains a little pulp. The apple juice is refrigerated away from light for later use; soak peanuts and walnut kernels in water; let the water first penetrate into the inside of the peanuts and walnut kernels to increase the volume of the peanuts and walnut kernels, so that the water can enter during boiling, shortening the boiling time and reducing energy consumption; heat and boil after soaking; the boiling temperature is 96-98℃; stop heating after boiling for 25 minutes; rinse the boiled peanuts and walnut kernels with clean water; use a high-pressure water gun to rinse the peanuts and walnut kernels to completely peel them, so that the kernels are complete in shape and bright in color White peanuts and walnut kernels are completely peeled by washing them with a high-pressure water gun to obtain peanuts and walnut kernels with complete grain shape and bright white color. Under this action, gaps are formed between the peanuts and walnut kernels and their peels to facilitate peeling in subsequent processes, and help to fully enhance the volatile flavor of the raw materials, help to increase sweetness and remove bitterness, make nutrients easier to absorb, rich in nutrition, long shelf life and good taste. The washed and peeled peanuts and walnut kernels are roasted to enhance the flavor. The baking temperature is 135°C and the baking time is 45 minutes. The peanuts and walnut kernels are mixed with a certain amount of water and then polished with a grinding wheel to form a milky white slurry. A centrifuge is used to remove the peanut and walnut residues. The water used for mixing is pure water, which is softened to remove metal ions such as calcium and magnesium in the water that are easy to denature proteins. The water is mixed and stirred evenly according to the formula tank; S2. Heating and mixing: A grinder processes the dried peanuts and walnut kernels into a paste-like state, and forms peanuts and walnuts with a delicate taste. Water, peanut and walnut nut paste, isolated whey protein, amino acid mouthfeel agent, and neutral protease are placed in a mixing tank for mixing and processing to obtain a delicate peanut and walnut nut paste mixture. The mixed peanut and walnut nut paste is homogenized under 30 MPa, filtered through gauze after homogenization, and purified water is added to the filtered peanut and walnut nut paste, which is heated to 75° C., sucrose and honey are added and stirred evenly. S3. Sterilization: After homogenization, the slurry is heated and mixed and sterilized in a sterilization tank at 140°C. After sterilization, the slurry is stirred to obtain a sports protein beverage. The sterilization time is 30s, the ultra-high temperature instantaneous sterilization temperature is 140°C, and the semi-finished beverage solution is homogenized twice under the condition of 25MPa. S4. Finished product filling: The pH value of the beverage is tested before filling. After passing the test, it is filled with an automatic filling unit to obtain a finished sports protein beverage. The finished sports protein beverage is sterilized, cooled, and then coded and put into storage. After the product leaves the production line, it is placed in a constant temperature warehouse for 6 days to detect unqualified products. After the product leaves the constant temperature warehouse, it is inspected again. After passing the test, it is coded and filled using a constant volume tank to pre-fill to the standard liquid level. The pH value of the beverage liquid must be maintained at 7.0-7.1 when tested.

[0019] The following is a detailed description of the working principle of the sports protein drink's 0 lactose and low lactose formula and process.

[0020] like Figure 1-2As shown, peanuts and walnuts are soaked, rinsed, pulped, and finely ground; apples are rinsed, juiced, and filtered; the obtained products are mixed and processed; fresh, ripe, and intact apple fruits are selected, washed, peeled, cored, and cut into pieces; the cut apple pieces are pulped with water in a juicer; the pulp water is filtered to obtain clarified apple juice, which contains a small amount of pulp; the apple juice is refrigerated away from light for later use; peanuts and walnut kernels are soaked in water, and water is first soaked into the inside of the peanuts and walnut kernels to increase the volume of the peanuts and walnut kernels, which is convenient for water to enter during boiling, so as to shorten the boiling time and reduce energy consumption; after soaking, the peanuts and walnut kernels are heated to a boil; the water is ... The cooking temperature is 96-98℃, and the heating is stopped after boiling for 25 minutes. The boiled peanuts and walnut kernels are rinsed with clean water, and the peanuts and walnut kernels are completely peeled with a high-pressure water gun to obtain peanuts and walnut kernels with complete grain shape and bright white color. The peanuts and walnut kernels are completely peeled with a high-pressure water gun to obtain peanuts and walnut kernels with complete grain shape and bright white color. Under the action of the water gun, gaps are formed between the peanuts and walnut kernels and their peels, which is convenient for peeling in subsequent processes, and helps to fully enhance the volatile flavor of the raw materials, help to increase sweetness, and remove bitterness, making nutrients easier to absorb, nutritious, and shelf life. The peanuts and walnut kernels are roasted to enhance the flavor after being rinsed and peeled. The roasting temperature is 135℃ and the roasting time is 45 minutes. The peanuts and walnut kernels are mixed with a certain amount of water and then ground into a milky white slurry with a grinding wheel. The peanut and walnut residues are removed by a centrifugal separator. The mixed water is purified water, which is softened to remove metal ions such as calcium and magnesium that can easily denature proteins. The grinder processes the dried peanuts and walnut kernels into a paste and forms peanuts and walnuts with a delicate taste. The raw materials are mixed in a ratio of 5g of isolated whey protein and 5g of peanuts per 100ml of sports protein drink. g, 5g walnuts, 10g honey, 0.4-0.6ml neutral protease, 3ml fructooligosaccharide, 3ml maltose, 8-10ml apple juice, 0.05g amino acid mouthfeel agent, 2-5ml sucrose, 25mg sodium chloride, 20mg potassium chloride and drinking water supplemented to 100ml are mixed to obtain a fine peanut and walnut nut paste mixture, the mixed peanut and walnut nut paste is homogenized under 30MPa, filtered with gauze after homogenization, purified water is added to the filtered peanut and walnut nut paste, heated to 75°C after adding water, sucrose and honey are added and stirred evenly; After homogenization, the slurry is heated and mixed and sterilized in a sterilization tank at a temperature of 140°C. After sterilization, it is stirred to obtain a sports protein drink. The sterilization time is 30s, and the ultra-high temperature instantaneous sterilization temperature is 140°C. Under the condition of 25MPa, the semi-finished beverage solution is homogenized twice. The pH value of the beverage is tested before filling. After passing the test, it is filled with an automatic filling unit to obtain a finished sports protein drink. The finished sports protein drink is sterilized, cooled, and then coded and put into storage. After the product leaves the production line, it is put into a constant temperature warehouse for 6 days to detect unqualified products. The product is inspected again after leaving the constant temperature warehouse. After passing the test, a constant volume tank is used to pre-fill to the standard liquid level after coding and filling. The pH value of the beverage liquid is drawn for testing and must be maintained at 7.0-7.1.

[0021] The above generally describes the present invention in detail. However, it is obvious to those skilled in the art that modifications or improvements may be made based on the present invention. Therefore, modifications or improvements that do not depart from the spirit of the present invention are within the scope of protection of the present invention.

Claims

1. A sports protein beverage with zero lactose or low lactose content, comprising isolated whey protein, peanuts, walnuts, honey, neutral protease, oligofructose, maltose, apple juice, sucrose, amino acid mouthfeel agent, sodium chloride, potassium chloride, and drinking water, characterized in that: Every 100ml of sports protein drink contains: 5g of isolated whey protein, 5g of peanuts, 5g of walnuts, 10g of honey, 0.4-0.6ml of neutral protease, 3ml of oligofructose, 3ml of maltose, 8-10ml of apple juice, 0.05g of amino acid taste agent, 2-5ml of sucrose, 25mg of sodium chloride, 20mg of potassium chloride and drinking water to make up to 100ml.

2. A process for producing a lactose-free or low-lactose sports protein beverage, comprising the following: S1. Raw material processing: soak, rinse, grind, and finely grind peanuts and walnuts; rinse, juice, and filter apples; and mix the resulting products. Select fresh, ripe, and intact apples, wash them, peel, core, and cut them into pieces. S2. Heating and mixing: The grinder processes the dried peanuts and walnut kernels into a paste-like state, and forms peanuts and walnuts with a delicate taste. Water, peanut and walnut nut paste, isolated whey protein, amino acid mouthfeel agent, and neutral protease are placed in a mixing tank for mixing and processing to obtain a delicate peanut and walnut nut paste mixture; S3. Sterilization: After homogenization, the slurry is heated and mixed and sterilized in a sterilization tank at a temperature of 140° C. After sterilization, the slurry is stirred to obtain a sports protein drink; S4. Finished product filling: The pH value of the beverage is tested before filling. If the test is qualified, it is filled with an automatic filling unit to obtain the finished sports protein beverage. The finished sports protein beverage is sterilized, cooled, and then coded and put into storage.

3. The process for producing a sports protein beverage with zero lactose or low lactose according to claim 2, characterized in that: Add water to the cut apple pieces in a juicer and beat them into a pulp. The pulp is filtered to obtain clarified apple juice, which contains a small amount of pulp. The apple juice is refrigerated away from light and set aside.

4. The process for producing a sports protein beverage with zero lactose or low lactose according to claim 3, characterized in that: Soak the peanuts and walnut kernels in water, allowing the water to penetrate into the inside of the peanuts and walnut kernels first to increase the volume of the peanuts and walnut kernels, making it easier for water to enter during boiling, thereby shortening the boiling time and reducing energy consumption. After soaking, heat and boil them at a boiling temperature of 96-98°C. Stop heating after boiling for 25 minutes. Rinse the boiled peanuts and walnut kernels with clean water, and use a high-pressure water gun to completely peel the peanuts and walnut kernels to obtain peanuts and walnut kernels with complete grain shape and bright white color. The rinsed and peeled peanuts and walnut kernels are roasted to enhance the aroma at a baking temperature of 135°C and a baking time of 45 minutes.

5. The process for producing a sports protein beverage with zero lactose or low lactose according to claim 4, characterized in that: After peanuts and walnut kernels are mixed with a certain amount of water, they are first ground into a milky white slurry with a grinding wheel. A centrifuge is used to remove the peanut and walnut residues. The water used for mixing is pure water. For softening treatment, the water is removed of metal ions such as calcium and magnesium that can easily denature proteins. The mixture is mixed and stirred evenly in a material tank according to the formula.

6. The process for producing a sports protein beverage with zero lactose or low lactose according to claim 2, characterized in that: S2. The mixed peanut and walnut nut paste is homogenized under 30 MPa, filtered with gauze, and purified water is added to the filtered peanut and walnut nut paste. After adding water, it is heated to 75° C., sucrose and honey are added, and stirred evenly.

7. The formula and process of a sports protein beverage with zero lactose or low lactose according to claim 2, characterized in that: S3. The sterilization treatment time is 30s, the ultra-high temperature instantaneous sterilization temperature is 140°C, and the semi-finished beverage solution is homogenized twice under the condition of 25MPa.

8. The formula and process of a sports protein beverage with zero lactose or low lactose according to claim 2, characterized in that: S4. After the product leaves the production line, it is stored in a constant temperature warehouse for 6 days to detect unqualified products. The product is inspected again after leaving the constant temperature warehouse. After passing the inspection, it is pre-filled to the standard liquid level in a constant volume tank after coding and filling. The pH value of the beverage liquid must be maintained at 7.0-7.1 when tested.

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